Wednesday, April 15, 2015

Kaima Idli

Idli - 4
Oil - for deep frying + 1 tbspn
Onion - 1 cup, cubed
Ginger Garlic Paste -   1/2 tsp
Tomato - 1 cup, cubed
Capsicum - 1/2 cup, cubed
Green Chili - 2, slit lengthwise
Red Chili Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - 1 tbspn, chopped  
Salt to taste
Water - 1/4 cup              

Keep the idlies in the refrigerator for at least 1 hr.

Oven Method;
Pre heat the oven to 400 F. Cover a tray with an aluminium foil.
Cut the idlies into bite size cubes. Mix the ildies with a tbspn of oil. Place it in the tray and bake it in the oven at 350F for 20-30 minutes until the idlies turn golden brown, tossing the idlies for every 5 minutes.

Stove Top Method;
Heat the oil in a kadai for frying the idlies. Deep fry the idlies till golden brown.
Keep it aside.

Now take a pan and add a tbspn of oil. Add the onions and green chilies and sauté till the onions turn translucent. Add the ginger garlic paste and sauté for a couple of minutes followed by capsicum. Now add tomatoes and sauté till it turns mushy. Now add the spices red chili powder, coriander powder, turmeric powder and garam masala powder. Saute till the oil oozes out. Add water and let it boil for a minute. Now add the baked/fried idlies and mix it well.
Garnish with coriander leaves and serve hot !!

Monday, March 23, 2015

Capsicum Vindaloo

Bell Peppers (Green, Red and Yellow) - 1/4 cup each, cut into cubes
Onions - 1 cup, thinly sliced
Tomato - 1/4 cup, pureed
Red Chili Powder - 2 tsps (adjust according to your taste)
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Black Mustard Seeds - 1/2 tsp
Garlic - 8 cloves, peeled
Ginger - 1 inch piece
Vinegar - 1 tbspn
Sugar - 1 tsp
Oil - 1/4 cup
Turmeric Powder - 1/2 tsp

Salt - as per taste
Coriander Leaves - 1 tbspn, finely chopped

Mix the turmeric powder and 1/2 tsp of salt in a small bowl. 

Mix the cubed capsicums in the salt+turmeric mix and set aside.
Heat the oil and add the capsicums. Shallow roast them until they slightly brown and still retain its crunchiness. Drain and set aside on paper towels so that the extra oil is absorbed. In the same oil, add the sliced onions and fry until golden brown. 
Drain and set aside.

Powder cumin, fenugreek seeds and mustard seeds.
Grind the garlic and ginger together into a coarse paste. Add a tsp of oil in a pan and saute on low flame until browned and fragrant. Take care not to burn it. Add the powdered spices, chili powder and saute until fragrant. Then add the pureed tomato and saute until mushy and the oil separates from the masala. Add 2 cups of water to this and the sauteed capsicums and the fried onions. Bring it to a boil and add the vinegar and sugar. Let it simmer for about 3-4 mins or until the gravy reaches the consistency you desire. Add the required salt and garnish with coriander leaves.
Serve hot with steamed rice!

Recipe adapted from here

Monday, March 9, 2015

Naan Pizza

Naan - 5 small or 2 big
Tomato Ketchup - 3 tbspns
Red & Green Bell Pepper - few thinly sliced
Red Onions - few thinly slided
Jalapenos or Anaheim Peppers ( Bajji Milagai) - 1, cut into thin circles
Baby Corns - 2 or corn kernels few
Coriander Leaves - 2 tbspns, finely chopped
Shredded Cheese - 1/2 cup
Salt and Pepper for seasoning
Chat Masala - few pinches

You can add any vegetables of your choice

For  the paneer mixture:
Grated Paneer - 1 cup
Chili Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Chaat Masala - 1/4 tsp
Salt and Pepper to taste

Preheat oven to 425F and line a baking tray with parchment paper. 
Mix all the ingredients mentioned for paneer mixture in a bowl. Keep it aside. 
Place the naans on the baking tray and apply a tbsp of ketchup on each and spread evenly. 
Next equally divide the paneer mixture onto the naans and spread evenly. 
Now start layering the veggies red and green bell pepper, red onions, anaheim peppers. Sprinkle some salt and pepper to taste. 
Next top it with cheese and coriander leaves. Sprinkle some chat masala, salt and pepper to taste. 
Bake for about 10 - 15 mins or until the cheese melts. Keep an eye on the naans to avoid burning. 

Inspired from here

Wednesday, February 25, 2015

Baked Idli Chat

Idli* - 4
Onion - 2 tbspns, finely chopped
Mango - 2 tbspns, finely chopped
Carrot - 2 tbspns, grated
Curd - 2 tbspns, whisked with a pinch of sugar and salt
Mint Coriander Chutney - 2 tbspns
Green Chili Chutney - 2 tbspns
Sweet Chutney - 2 tbspns
Boondi - 2 tbspns
Plain Sev - 2 tbspns
Chili Powder - 2 pinches
Chat Masala - 2 pinches
Roasted Cumin Powder - 2 pinches
Oil - 1 tsp if using oven or 2 tbspns if using stove top
Coriander Leaves - 2 tbspns, finely chopped

*If using fresh idlis, keep it in the refrigerator for atleast 30 minutes to 1 hr.

Oven Method;
Preheat the oven to 375F. Cover a baking tray with a aluminium foil.
Cut the idli into bite sized pieces. Coat the idli pieces with a tsp of oil. Place in the tray and bake the idlies for 20-30 minutes turning the idlies every 10 minutes. Or else bake until it turns golden brown.

Stove top;
Heat 2 tbspns of oil in a tawa. Fry the idlies on medium heat, till they are golden brown & crisp.
Place the fried idlis on a plate. Spread a layer of curd over the idlis. Add a tbspn of chopped onions, mint corainder chutney, mango, carrot, sweet chutney, green chili chutney, boondi and plain sev. Sprinkle a pinch of cumin powder, chili powder and chat masala. Garnish with a tbspn of chopped corainder leaves. Repeat the same for the next plate. Serve the idli chat immediately.

Thursday, February 12, 2015

Aloo Paneer Tikka Masala Gravy

For the marination;
Paneer - 1 cup, cubed into bite size pieces
Baby Potatoes - 1 cup, cooked and skin peeled
Thick Curd - 4 tbspns
Corn Flour - 1 tbspn
Turmeric Powder - 1/4 tsp
Chili Powder - 1/2 tsp
Kashmiri Chili Powder/Paprika - 1 tsp
Roasted Cumin Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Ginger Garlic Paste - 1/2 tbspn
Salt to taste

Mix all the above ingredients together well and add all the paneer cubes and aloos/potatoes and let them marinate them for 30 minutes. Grill them in an oven for 375F for 20 minutes turning all the sides till golden brown. Or else you can place the marinated paneer and potatoes in the tava and fry them with very little oil till golden brown. Keep it aside.

For the Gravy;
Onion - 1 medium, roughly chopped
Tomato - 3 small, pureed
Cashews - 10, soaked in hot water for 15 minutes
Cumin Seeds - 1/2 tsp
Ginger Garlic Paste - 1 tsp
Tomato Paste - 1 tbspn (store bought)
Turmeric Powder -1/4 tsp
Coriander Powder - 1 tsp
Kashmiri Red Chili Powder - 1 tsp
Garam Masala - 1/2 tsp
Tandoori Masala Powder - 1/2 tsp
Red Color - few drops(optional)
Milk - 1/4 cup
Sugar - 1/4 tsp
Coriander Leaves - 1 tbspn, finely chopped
Salt to taste
Oil or Butter - 2 tbspns

Saute the roughly chopped onions in a tbspn of oil until the onions become translucent. Cool them well. Make puree with the sauteed onions. Puree the tomatoes. Coarsely grind the cashews. Keep it aside.
Now heat a pan and add a tbspn of oil. Add the cumin seeds and them crackle. When the onions begin to change color and the raw flavor of ginger garlic paste is gone, add turmeric powder, red chili powder, coriander powder. Fry until the mixture is aromatic and the spices don’t burn.
Once the spices are fragrant, add the tomato paste. Cook for about 30 seconds and add freshly pureed tomatoes. Add salt to taste and add 1/2 to 1 cup water and mix well. Cook on low flame until the mixture thickens.
As the gravy begins to come to a boil, add the coarsely grinded cashews. Mix well, keep the flame low. Now add the milk and let them cook for 2 minutes. Add the red color (if using) . Finally add the aloo paneer tikka pieces along with salt, garam masala, tandoori masala, kasuri methi leaves and sugar and mix well. Garnish with chopped coriander leaves and top up with butter. 
Serve hot !!